Thai chicken and spinach curry

This makes a tasty and healthy midweek meal

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

THAI-CHICKEN-&-SPINACH-CURRY

 

Ingredients

1 tbsp oil

500g chicken breast, sliced

50g Thai green curry paste

300g chestnut mushrooms, halved

400ml tin reduced-fat coconut milk

100g frozen peas

260g bag spinach

juice 1 lime

handful of coriander, chopped

Method

1. Heat the oil in a large frying pan and fry the chicken for 5 minutes. Add the curry paste and mushrooms and cook for 2-3 minutes.

2. Stir in the coconut milk and peas, bring to a simmer and cook gently for 7-8 minutes.

3. Stir in the spinach and cook until just wilted. Add the lime juice, season to taste and then sprinkle with the coriander. Serve with cooked brown basmati rice.

COOK’S TIP

Try using Thai red curry paste instead of green and replace the peas with green beans.

Recipe and image courtesy of discoverspinach.co.uk

One Response to Thai chicken and spinach curry

  1. Thalia Hughes says:

    This does look delicious, I really enjoy a curry and will try this recipe out, thank you!

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